The next strategy is to get better acquainted with fresh herbs and other seasonings.

Consumers in the Milwaukee area have two excellent resources to explore the world of seasonings: Penzeys Spices and the Spice House.

"You can't OD on seasonings," said Kate Erd, manager of downtown's Spice House, "and you're not going to get high blood pressure from cayenne pepper."

Erd recommends starting with something simple, such as garlic. "Toasting garlic makes it mild and mellow, and it's just one of the best things on veggies."

Bolder flavors can be found in citric acids from fruits, and Erd says they can "trick the tongue because their tartness hits it in the same region as salt."

One of Erd's favorite ways to experience fresh produce and seasonings is to make a pasta sauce from scratch with tomatoes, which naturally contain some salt. Add rosemary, basil and oregano, and the herbs will add significant depth to the flavor profile.

For some, sodium alternatives, such as Morton Salt Substitute and others, can be safe options. Most of these products, however, contain potassium chloride that mimics the taste of salt but if overused can have an overly bitter edge. And for some people, ingesting potassium chloride can pose a health risk.

Experts also urge consumers to read the ingredient list of products labeled as "light" or "lite" salt, because they still may contain salt. With any processed salt substitute, patients should consult with their physicians before using.

Last, don't be fooled by those who advise that sea salt is a safer alternative to table salt. The size of the grains don't really matter: It's still salt.